The machine itself is super easy to use. You mix up the ingredients (make sure they're cold!) and then pour them into the frozen tub and the machine does the rest in about 20 minutes. After it mixes, you can enjoy it right away as super soft ice cream or put in the freezer to let it firm up a bit. The only real drawback is that you have to have lots of space in the freezer - space for the ice cream maker tub, and space for the container you're going to store the ice cream in (I use a glass container so it makes a huge difference to chill the container first, before adding the ice cream...otherwise it starts to melt right away since the glass is room temp). When it's 85 and humid, it also helps to keep your serving dishes in the freezer. I use ramekins so they are pretty easy to tuck into little nooks in the freezer.
So far I've made David Lebovitz's delicious chocolate sherbet several times. It's very chocolatey and creamy, and since it's only made with whole milk so I can pretend that it's good for me. It's made using both cocoa powder and dark chocolate so it's great for my fellow chocolate lovers out there; you really only need a little to fulfill that chocolate craving. I've also made a coffee and vanilla bean sherbet. While it tasted quite delicious, I left it in the ice cream maker for far to long so it got really icy. After that debacle I make sure to always set a timer.
Next on the list are some more interesting flavors - grapefruit and honey sorbet sounds delicious! EatingWell has some really interesting sorbet combinations. Yum!
|mise en place - so simple!|
|cocoa powder is melted in 1/2 the milk|
|the chocolate is melted in and the vanilla, coffee liquor and remaining milk are added|
|into the ice cream maker|
|starting to freeze|
|done and dusted. And delicious!|
Bye for now...